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Tuesday, December 25, 2012

Sushi Tei @ Takashimaya

Whenever I am craving for Japanese cuisine but tight in my wallet, I will always thought of Sushi Tei for a good deal of sushi. With 15 outlets island wide, I can easily satisfy my craving easily. For a limited period until 9 January 2013, Sushi Tei has rolled out a new promotional menu, The Perfect Interfusion. Centred around the autumn and winter seasons, it is a menu of warm and hearty rustic fare with a contemporary twist.

Mentai Potato Salad 4/5

Potato Salad is quite common but just a little twist with mixing it with chunky carrots, cucumbers and topped with mentai gave the Mentai Potato Salad ($6.80) a whole new dimension in enjoying the dish.

Spicy Ban Ban ji Ramen 4.2/5

At Sushi Tei, you can also find dishes created by their talented chefs from various outlets. The top six new creations in the Supreme Chef Challenge Creations will be available in the menu. If it received good responses, they will be featured permanently in the menu.

One of such creations is the cold noodle dish, the Spicy Ban Ban ji Ramen ($10) created by I12 Katong outlet. The Ban Ban ji Ramen was packed with beautiful flavours. The noodle was firm and springy. The aromatic sesame sauce with a hint of spiciness was the star that brings the whole dish together.

Yakiniku Cheese Roll 4/5

Another creation by the talented chef at Holland Village outlet is the Yakiniku Cheese Roll ($12). With the beef slice and cheddar wrapped around the sushi rice, seaweed and cucumber, it tasted like a re-interpretation of the cheeseburger.

Tori Nanban 4/5

Paired with the homemade Taru Taru sauce of mayonnaise, shallots and parsley, the Tori Nanban ($10) was crisp on the exterior and juicy inside.

Ikameishi 3.8/5

The Ikameishi ($12) which is char grilled squid stuffed with flavoured squid rice came with firm and nice crunchy texture. The lightly flavoured squid rice filling was a welcome addition complementing the fresh Hokkaido squid.

Mango Avocado Roll 4/5

The fruity and refreshing Mango Avocado Roll ($12) for me resembles the Thai dessert mango glutinous rice. A sushi roll of mango, crab stick, avocado and wafu dressing is an interesting change to the tradition.

Ikasumi Pasta 3/5

The Ikasumi Pasta ($13.50) tossed in a luscious squid ink sauce and topped with fried garlic and squid was not memorable for me. If not for the fried garlic aroma that came with each mouthful of the al dente spaghetti, the whole dish was lacking in flavour and tasted rather bland.

Matsutake Sukiyaki (beef) 4/5

Simmer the thinly sliced meats and Matsutake mushrooms in the comforting melange of shiratake glass noodles, tofu, leeks, carrots and enoki mushrooms in sukiyaki soup. The Matsutake Sukiyaki ($26 beef, $22 chicken) features the seasonal Matsutake pine mushrooms combines with a choice of chicken or USDA beef tenderloin is a must try.

Nama Chocolate and Matcha Nama Chocolate Ice Cream 4.5/5

I have never given a thought to the dessert at Sushi Tei but after trying the Nama Chocolate Ice Cream ($4.80) and Matcha Nama Chocolate Ice Cream ($4.80) this will be my must order dessert in my future visits to Sushi Tei. The bite size ice cream filled the mouth with rich chocolate flavours as it slowly dissolved inside, tantalising the taste buds.

Shiratama Azuki 3.5/5

I found it very interesting for the Shiratama Azuki ($6) to be served in a waffle shell with a scoop of ice cream, azuki red beans and mochi. I had the Matcha ice cream but if you prefer other flavours you can also try their Yuzu or Salt ice cream which seemed to be favourite among the diners.